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  Hidden AllergensFood allergy is one of the problematic issues that food manufacturers must confront. Allergic reactions in consumers can occur in different degrees of severity. Sometimes a runny nose is the only symptom. At the other end of the spectrum, the consumption of even minute quantities (milligrams) of certain food proteins, or even the inhalation of their dust or cooking fumes, by sensitive individuals can cause serious adverse reactions, which may result in death in the very sensitive individual.1,2 An allergen is a substance in a food that an allergic person reacts to; hidden allergens are allergens present in products without the consumer being aware, which is a concern for allergic consumers.1 Most reported life-threatening reactions have been caused by exposure to hidden allergens, especially when eating away from home.3 One of the main reasons for the presence of hidden allergens in food products is contamination from practices in the food industry, restaurants, homes and schools.4 Special steps should be taken to eliminate hidden allergens and allergen cross-contamination in food products.5,6 The specific causes of hidden allergens being present in food products will be discussed below.
More on allergy:Food allergy occurs in up to 8% of children3,7 and 1% to 2% of the adult population.7 There are eight main food allergens that account for more than 90% of the documented food allergies worldwide, but there is a much longer list of other food ingredients and foods that have been associated with allergic reactions in sensitive individuals.8 The eight main allergens are cow’s milk, egg, soybean, wheat, fish, tree nuts, peanuts and crustacean.7 The ultimate aim in living with food allergy is to eliminate the culprit food(s), which is sometimes not easy. Food allergy can impose enormous pressures on sufferers and their families,3 and food-allergic consumers must overcome significant obstacles on a daily basis. These obstacles include difficulties with the interpretation of food labels, as well as the never-ending concerns about improperly or incompletely labelled food products.9 In order for an allergic consumer to avoid a specific food allergen, she needs sufficient and correct information on the nature and composition of each food product.8 The food industry has an essential role to play in making allergic individuals’ lives easier by eliminating hidden allergens and accurately labelling products. Because of the almost unlimited uses of soy in food manufacturing, for example, it is a particularly insidious hidden allergen. Soy is so widely distributed in processed foods that avoidance of soy in the diet is very difficult.1It is hard to over-emphasize the importance of precautionary measures. Food labelling is considered the primary means of food allergy prevention.5 Consumers allergic to “hidden allergens”, such as peanut or milk, have a high risk of inadvertently consuming these substances, as they are widely used in food preparations. At this moment, the only method of allergy management available to these consumers is strict allergen avoidance. Because of inaccurate or misleading food labels, severely allergic consumers are advised to avoid all processed food, rather than risk a reaction. Accurate labelling of food products, allowing reliable avoidance of allergens,8 will increase the buying confidence of allergic consumers. However, not all of the responsibility lies with the manufacturer. Allergic consumers must learn how to read labels accurately to avoid sources of hidden food allergens.10 There is a difference between food allergy and food intolerance. Both are very important to the food industry, but here we will not discuss food intolerance in detail. We would only like to note that intolerance of food components, e.g. lactose, naturally occurring chemicals, and food additives, is quite common.3
Reasons for the presence of hidden allergens in food products:The following are common examples: • In delis or restaurants, contamination can occur when deli meat slicers are not properly cleaned between slicing of different products, such as cheese and meat; or when the same serving utensils are used for different foods without proper cleaning in between.1 • Manufacturers sometimes change ingredients without indicating this on the label, as when a shortage of vegetable oil results in substitution with another type of oil.1 • Consumers often mistakenly assume that a brand of food that uses similar labels for a range of products has a similar formulation throughout, which is not always the case.1 • Legislation may permit a manufacturer not to list an ingredient constituting less than a specific percentage of the total product (<5% in most countries); as one result, the egg white used to glaze pretzels, bagels, and other baked goods may not be listed on the ingredient panel.1 • Misleading labels may disguise hidden allergens. Examples of this are "non-dairy" creamers that contain skim milk, and meat products that contain soy.1 • Manufacturers frequently use manufactured products for the manufacture of secondary products; e.g., mayonnaise can be used in the manufacture of a salad dressing. A complex chain of ingredients is not conducive to the listing of all the ingredients, which in the case of mayonnaise include egg. This is a particular risk if the ingredients are each less than a certain percentage of all the ingredients in the new product.1 But the manufacturer might not be aware of the danger of adding an allergen to their product. • There is constant new and creative recipe and product development, due to the increased demand among consumers for a variety of foods, and the ever-increasing consumption of ready meals and food prepared outside the home. Without proper labelling of allergens, this trend could produce more reactions to “hidden” allergens.4
Measures to prevent hidden allergensIt is extremely difficult for the food industry to guarantee that their purchased raw materials will be free from an allergen11 – and this is only the beginning of a manufacturer’s worries about allergy. There is, however, an increasing risk of legal cases against food and beverage companies, a risk which needs to be considered when dealing with the possibility of food allergen-related incidents. There is also the potential for damage to the company name. As a general rule, food reaction prevention is the combined responsibility of an allergic consumer and the food manufacturer, with the allergic consumer directing the manufacturer according to their needs and the manufacturer responding within their capabilities.5 There are several main ways to minimise risk: The company should have an allergen policy that can be reviewed as product ranges change. Advanced planning is also essential to ensure that an allergen recall, if needed, is conducted promptly and effectively.12 Some of the ways to protect allergic customers include an allergen PRP study; product and ingredient specifications; and to test all susceptible raw ingredients and final products for hidden allergens.2 Allergen testing can be done by using the ELISA (Enzyme-Linked Immuno Sorbent Assay) method and is done by a few selected laboratories. There must be strict allergen control in all areas of food processing, from the farm to the consumer. A process check should be in place to verify that any known allergens are listed on a products ingredient list. It must also be verified that the correct label is placed on the product and/or that the product is placed in the appropriately labelled package. If ingredients in the formulation are changed, due to unforeseen circumstances it must be indicated on the label. There is a great need for simple screening methods, as well as for more sensitive quantitative assays, for the analysis of food suspected of containing allergens or ingredients not declared on the label.2 We hope that in the future data will become available to allow us to rank food allergens according to potency and ability to cause severe reactions. Allergens could then be identified and tracked during food manufacture and preparation. This would encourage accurate allergen labelling8 and increase control for the manufacturer.
Labelling IssuesIn South Africa, the eight (8) main allergens cow’s milk, egg, soybean, wheat, fish, tree nuts, peanuts and crustacean must be indicated on the label when added to a product. If it is not self-evident from the name of a listed ingredient that it is derived from one of the main allergens, the allergen should be indicated in parenthesis after the name of the ingredient, as in "albumin (egg)". Another way to indicate the allergen is to make its common name part of the name of the ingredient, as in "egg albumin". Any potential contamination must be ruled out, and any "free from" claims pertaining to allergens substantiated, by testing of the final product. The laws pertaining to allergen declaration on packaging and the main allergens that should be indicated vary from country to country.
Food AlertsWhat started as a small recall procedure in July last year - when the European Commission alerted Member States that products contaminated with Sudan I from India had been found in France - is rapidly turning into huge product recalls as countries continues to unearth more potentially contaminated batches. More recalls are being done on a seemingly endless list of contaminated foodstuffs that have been found in the UK food chain since the start of the investigating on the presence of this harmful dye, also known as ‘scarlet red’. Food products with Sudan colour are freely available in the UK food market. In the UK alone, the food industry has recalled more than 250 products for destruction– ranging from pesto sauce to chicken tikka masala.13
TrendsSnacks are the new focus for product developers, with more and more opportunities arising. An UK report has found that Britons eat their way through €17.3 billion worth of snacks a year. At £204 a year, the British consumer stands far ahead as the number one European snacker. Sweden and Netherlands come a distant second with £166 and £165 respectively, followed by Germany with £162 and France with £146. Changing work patterns, travel and a rising number of skipped meals have all contributed to the growth of on-the-move snacking. New product development must keep building around convenience and comfort in eating and drinking while on the move. Snacking is also driven by experimentation and indulgence, and consumers are seeking greater sensory impact from their foods and drinks. Exotic flavours are growing in popularity.14
New Products
Compiled by Maritza van DykFACTS REFERENCES |
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